Cheese & Trees Soup Recipe

Step 1

In 2- to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of the potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.

Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce

Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.

Source: The Potato Board

Things You'll Need

  • 1tb Butter or margarine
  • 1c Chopped onion
  • 1 1/3lb (4 medium) potatoes
  • -- cut into 3/4-inch cubes
  • 2 1/2c Water
  • 2 Chicken bouillon cubes
  • 10oz Frozen chopped broccoli
  • -- thawed and drained
  • 1 1/2c Shredded Cheddar cheese
  • Salt and pepper, to taste

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